Dandelion in oil

The dandelion, also known as wild chicory, is a herbaceous plant known for its depurative and diuretic properties.

Treated with care and preserved in oil in practical jars, it becomes a particular and tasty side dish to accompany both meat and fish dishes. Let's find out how to prepare it at home.

Dandelion in oil, the ingredients

  • Dandelion buds
  • White wine vinegar
  • White wine
  • Salt
  • Bay leaves
  • Garlic cloves
  • Extra virgin olive oil

How to preserve dandelion in oil

Pick tender but perfectly intact dandelion buds, remove the outer leaves, wash them gently (but carefully) and dry them well.

Bring the vinegar and white wine to the boil in equal parts, add salt in the same way as pasta water, then drop in the buds and leave to cook for two minutes.

Drain them with a skimmer, allowing them to drain thoroughly, then place them on a clean cloth and allow them to dry completely.

Once dry, place them in jars with a bay leaf and a clove of garlic and cover them completely with olive oil. Press gently with a fork to release all the air, then level off with more oil. Store the jars in a dark, cool, dry place.